Pumpkin Pie Ice Cream

As the leaves begin to change color and the air turns crisp, the allure of seasonal flavors becomes irresistible. There's something inherently magical about incorporating these flavors into our favorite desserts, particularly when it comes to ice cream. Enter the delightful world of Pumpkin Pie Ice Cream—a unique combination of traditional fall flavors and the indulgence of a beloved frozen treat. This recipe takes the comforting essence of pumpkin pie and transforms it into a creamy, dreamy ice cream that is perfect for any occasion.

Experience the cozy flavors of fall with this Pumpkin Pie Ice Cream Delight! This creamy frozen treat combines pumpkin puree and warm spices like cinnamon and nutmeg to create a nostalgic dessert perfect for any occasion. Whether you're celebrating Thanksgiving or just enjoying a night in, this versatile treat is sure to please. Add crushed gingersnap cookies for extra crunch! Dive into autumn bliss today! #PumpkinPieIceCream #FallFlavors #DessertDelight #IceCreamRecipe #CozyTreats

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Ingredients

2 cups heavy cream

1 cup whole milk

1 cup pumpkin puree (canned or fresh)

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon salt

1/2 cup crushed gingersnap cookies (optional for texture)

Instructions

Prepare the Mixture: In a large mixing bowl, combine the heavy cream, whole milk, pumpkin puree, brown sugar, granulated sugar, and salt. Whisk until the sugars are fully dissolved and the mixture is smooth.

Add Spices: Mix in the vanilla extract, cinnamon, nutmeg, ginger, and allspice. Ensure all the spices are evenly distributed throughout the mixture.

Chill: Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled. This step is crucial for a smooth ice cream texture.

Churn the Ice Cream: Once chilled, pour the pumpkin mixture into your ice cream maker and churn according to the manufacturer's instructions. Churn until it's thickened and has a soft-serve texture, typically about 20-30 minutes.

Add Gingersnap Cookies (Optional): If you’re using crushed gingersnap cookies, add them to the mixture during the last few minutes of churning, allowing them to be mixed in evenly.

Transfer and Freeze: Transfer the ice cream to an airtight container. Smooth the top with a spatula, and cover the surface with plastic wrap before sealing with the lid to prevent ice crystals from forming.

Freeze: Freeze the ice cream for at least 4 hours, or until it’s firm enough to scoop.

Serve: Scoop the pumpkin pie ice cream into bowls or cones. Optionally, top with whipped cream, a sprinkle of cinnamon, or more crushed gingersnap cookies for a delightful finish.

Prep Time: 15 minutes | Total Time: 6 hours (including chilling and freezing) | Servings: About 6-8